Robust Beet Salad by Dr Andrew Weil
Brighten up your table with Dr. Andrew Weil’s Robust Beet Salad, a visually stunning, nutrient-packed dish that’s as delicious as it is wholesome. This vibrant recipe combines tender, roasted beets with a zesty homemade dressing featuring balsamic vinegar, orange zest, and Dijon mustard, perfectly balanced by a touch of honey or maple syrup. Topped with crunchy toasted walnuts, creamy goat cheese, and fresh parsley, this salad offers a delightful contrast of textures and flavors in every bite. Ready in just over an hour and easily customizable, it’s a perfect blend of earthy sweetness and tangy sophistication that can be served as a refreshing appetizer or a standout side dish. Whether you’re serving it at room temperature or chilled, this beet salad is sure to impress your guests while fueling your body with powerful nutrients.
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Recipe Information
Ingredients
- 6 medium beets
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon orange zest
- 2 tablespoons orange juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 0.5 cup walnuts, toasted and chopped
- 0.5 cup goat cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 400°F (200°C).
Wash the beets thoroughly and trim off the greens, leaving about one inch of stems to prevent bleeding.
Place the beets on a large sheet of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap them tightly in the foil.
Roast the beets in the oven for 50-60 minutes, or until they can be easily pierced with a fork. Allow them to cool enough to handle.
Using a paper towel, rub the skins off the beets. If needed, rinse lightly in cold water to remove any remaining skin. Cut the beets into 1/2-inch cubes and set aside.
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, orange zest, orange juice, Dijon mustard, honey (or maple syrup), salt, and black pepper to make the dressing.
In a large mixing bowl, toss the beet cubes with the dressing until evenly coated.
Transfer the beets to a serving platter. Sprinkle the toasted walnuts, crumbled goat cheese, and chopped parsley over the top.
Serve immediately or refrigerate until ready to serve. This salad can be enjoyed cold or at room temperature for optimal flavor.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 49.8 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2217 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
